Slow Cooker Korean Beef (Printable View)
Flavorful beef simmered with soy, ginger, and garlic, perfect for a comforting meal.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck roast, cut into large chunks
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
→ Vegetables & Garnishes
11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Sliced red chili, optional for garnish
# How to Prepare:
01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds in a medium bowl until smooth and well combined.
02 - Place beef chunks in the slow cooker insert. Pour the prepared sauce over the beef, turning pieces to ensure even coating on all sides.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low setting for 7 hours until beef is very tender and easily shreds with a fork.
05 - Shred beef directly in the slow cooker using two forks. Stir thoroughly to distribute sauce evenly throughout the meat.
06 - Serve hot over steamed rice, in lettuce wraps, or alongside steamed vegetables. Top with remaining green onions, sesame seeds, and sliced red chili if desired.
# Expert Suggestions:
01 -
- Its incredibly forgiving, even if you accidentally forget a garnish or add slightly less ginger
- The sauce develops this sticky, caramelized quality that makes everything taste better
02 -
- Chuck roast really is the best cut here, leaner meat will dry out over 7 hours no matter how much sauce you use
- The sauce will look thin at first but thickens beautifully as it cooks down with the beef juices
03 -
- Resist the urge to lift the lid too often, every peek adds about 15 minutes to your cooking time
- Leftovers actually taste better after a day or two in the fridge, if they last that long